One Pot Lasagna Soup: Quick Weeknight Comfort (Print Version)
One Pot Lasagna Soup delivers classic flavors without the fuss. Enjoy hearty pasta, rich tomato, and creamy ricotta in one easy pot. Perfect for busy nights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat-Eater (can be adapted)
# Ingredients:
→ Base Ingredients
01 -
1 lb ground beef or Italian sausage
02 -
1 large yellow onion, chopped
03 -
4-6 cloves garlic, minced
04 -
28 oz can crushed tomatoes
05 -
2 tbsp tomato paste
06 -
4 cups chicken or beef broth
07 -
9-12 lasagna noodles, broken into bite-sized pieces
→ Flavor Boosters
08 -
1 tsp dried oregano
09 -
1 tsp dried basil
10 -
1/2 tsp salt (or to taste)
11 -
1/4 tsp black pepper (or to taste)
12 -
Pinch red pepper flakes (optional)
→ Finishing Touches
13 -
15 oz container full-fat ricotta cheese
14 -
1 cup shredded mozzarella cheese, divided
15 -
1/2 cup grated Parmesan cheese
16 -
Fresh basil leaves, for garnish (optional)
# Instructions:
01 -
This is where all the flavor starts, friend. Get a good sear on that ground meat in a large pot or Dutch oven over medium-high heat. Break it up with your spoon as it cooks. I usually let it get a little crispy, then drain any excess fat. Don't skip that part, unless you like greasy soup, which... no. The browning creates those delicious fond bits at the bottom, which we'll scrape up later.
02 -
Reduce the heat to medium. Add the chopped onion to the pot and cook until it softens, about 5 minutes. Then, stir in the minced garlic and tomato paste. Oh, the smell! This is my favorite part, honestly. Let them get fragrant for about a minute, stirring constantly, making sure the tomato paste gets a little toasted. Don't let the garlic burn, though; I've been there, it's not fun.
03 -
Pour in the crushed tomatoes and chicken or beef broth. Give it a good stir, scraping up any browned bits from the bottom of the pot. See that rich, deep color? That's happiness in a pot, right there. Add your dried oregano, basil, salt, pepper, and red pepper flakes if you're using them. Bring the mixture to a gentle simmer, letting those flavors get to know each other for about 10 minutes.
04 -
Now for the lasagna noodles! Break 'em up into bite-sized pieces and toss them into the simmering soup. Make sure they're mostly submerged in the liquid, or you'll have crunchy bits later. I once had a few rogue noodles sticking out like little pasta stalagmites, and they were definitely not tender. Stir them well to prevent sticking.
05 -
Let the One Pot Lasagna Soup simmer uncovered until the noodles are tender, which usually takes about 15-20 minutes, depending on your noodles. Stir it occasionally to make sure nothing sticks to the bottom of the pot. I usually put on some music and just chill during this part, enjoying the amazing aroma filling my kitchen.
06 -
Once the noodles are perfectly tender, take the pot off the heat. Stir in the ricotta cheese and half of the shredded mozzarella. It'll get all creamy and dreamy, just like the inside of a lasagna. Taste it, adjust seasonings if needed. Serve it up hot with a dollop of extra ricotta, a sprinkle of the remaining mozzarella, a generous grating of Parmesan, and a few fresh basil leaves. Enjoy your comforting One Pot Lasagna Soup!
# Notes:
01 -
Always cook the tomato paste for a minute before adding liquids; it deepens the flavor immensely, a trick I learned the hard way.
02 -
Don't overcrowd your pot, especially when browning the meat, or it'll steam instead of sear.
03 -
Taste and adjust seasoning throughout the cooking process – what tastes bland at the start might be perfect with a pinch more salt at the end.
04 -
For a brighter flavor, a squeeze of fresh lemon juice at the very end can work wonders, I've found!
# Equipment Needed:
01 -
Large Pot or Dutch Oven
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 30-40g